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Combine water and yeast in a small bowl, stirring to combine. Let sit for 15 minutes.
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Meanwhile, whisk together flour, sugars, salt, cinnamon, ground ginger, nutmeg, and clove in a large bowl. Once the yeast has sat for 15 minutes, whisk the milk into the dry ingredients followed by the yeast (with water), pumpkin and melted butter. Cover the bowl with plastic wrap. At this point, you can let the batter rise in the refrigerator for sweeter waffles or let rise on the counter top for more sour/yeasty waffles.
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The next morning, uncover the bowl, and stir in the eggs and baking powder until smooth. Preheat a waffle iron and lightly coat the plates with nonstick spray. Scoop 1/2 cup of batter in each well*. Sprinkle 1/2 tablespoon of crystallized ginger over each well, close the waffle iron, and cook until golden brown.
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Sprinkle waffles with crystallized ginger and chopped walnuts, and enjoy immediately with maple syrup. If making waffles for a crowd, prepare in batches and keep waffles warm in a 250°F oven until ready to serve.